4 ounces fresh morels or 8 ounces other wild mushrooms, stemmed and thinly sliced 8 fresh artichoke hearts, quartered and thinly sliced 2 bulbs green garlic, white part and some of the green, coarsely chopped 1 tablespoon chopped fresh thyme 1 teaspoon coarse sea salt Freshly ground black pepper to taste 3 tablespoons olive oil plus extra for pan 2 pounds baby potatoes (Yukon Gold or others), scrubbed and thinly sliced 1/2 cup rich chicken stock 1/4 cup fine, dry bread crumbs 1/2 cup grated Comte cheese

Step 1 Combine the morels, artichoke hearts, green garlic, thyme, salt and pepper in a large mixing bowl. Pour the oil over and toss until well coated.

Step 2 Lightly oil a shallow baking dish large enough to hold all the vegetables. Arrange a layer of potato slices over the bottom. Spoon the artichoke-mushroom mixture evenly over the potato slices. Cover with the remaining potatoes. Pour the chicken stock over the vegetables and tilt to disperse evenly. Cover the baking dish with foil and bake in a 400-degree oven 35 to 45 minutes, until the potatoes are easily pierced with a skewer or knife.

Step 3Combine the bread crumbs and cheese and distribute evenly over the top of the tian. Return to the oven and bake, uncovered, 15 minutes, until crisp.

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